At Wine Garden Inn, we take great pride in crafting gourmet breakfasts that celebrate the seasonal abundance and vibrant flavors of our on-site garden. Each morning, our culinary team meticulously selects the freshest produce, herbs, and edible flowers to create a memorable dining experience for our guests.
From the first bite to the final sip, our breakfasts are a symphony of comforting classics and innovative creations that showcase the very best of what our garden has to offer. Whether you’re savoring a hearty Grilled Artichoke Benedict or indulging in our decadent Lavender-Infused French Toast, the essence of the season is woven seamlessly into every dish.
Diverse Flavors, Boundless Creativity
At the heart of our gourmet breakfast offerings is the Wine Garden Inn‘s bountiful on-site garden. Spanning over an acre, this verdant oasis is a true haven for culinary inspiration, providing our chefs with a year-round supply of the finest seasonal produce, herbs, and edible blooms.
“Our garden is the centerpiece of everything we do,” explains Executive Chef Evelyn Morales. “From heirloom tomatoes and fragrant basil to vibrant nasturtiums and earthy sage, the ingredients we harvest here are the foundation for creating truly exceptional breakfasts.”
Chef Morales and her team work closely with our in-house vintner and horticulturist to ensure that each dish not only showcases the garden’s diverse flavors, but also complements the nuanced profiles of our estate-grown wines. The result is a harmonious interplay of terroir, creativity, and culinary expertise that leaves our guests thoroughly captivated.
Celebrating the Bounty
As the seasons change, so too does the ever-evolving bounty of our on-site garden. In the spring, delicate asparagus spears and tender ramps herald the arrival of warmer days, while summer brings an abundance of juicy heirloom tomatoes, zucchini blossoms, and fragrant lavender. As autumn approaches, the garden yields a treasure trove of butternut squash, kale, and pomegranate, inspiring an array of comforting and nourishing breakfast dishes.
“Each season presents us with new challenges and opportunities,” says horticulturist Jillian Nguyen. “We’re constantly experimenting with new techniques, like companion planting and biochar soil amendments, to ensure the health and vitality of our garden. This dedication to sustainable practices not only enhances the flavor profile of our produce, but also allows us to offer our guests the most nutrient-dense and flavorful ingredients possible.”
An Artistic Approach
Crafting gourmet breakfasts at Wine Garden Inn is more than just a culinary endeavor; it’s a true art form. Our chefs approach each dish with an artist’s eye, meticulously plating the vibrant colors and textures of our garden-fresh ingredients to create visually stunning masterpieces.
“We want our guests to be captivated by the beauty of their meal, just as much as they are by the flavors,” says Chef Morales. “Whether it’s the delicate arrangement of edible nasturtium petals on our Vegetable Frittata or the vibrant swirl of beet-infused crème fraîche on our Buttermilk Pancakes, we put a great deal of thought and care into the overall presentation.”
This artistic approach extends beyond the plate, as the chefs collaborate with our florist to incorporate seasonal blooms and foliage into the dining room decor, further enhancing the sensory experience for our guests.
Celebrating Wine’s Health Benefits
At Wine Garden Inn, we believe that the pleasures of the table should be balanced with an appreciation for the health benefits of our estate-grown wines. That’s why our gourmet breakfast menu often features dishes that highlight the antioxidant-rich properties of our vintages.
“Numerous studies have shown that moderate wine consumption can offer a range of health benefits, from improved cardiovascular function to enhanced cognitive performance,” explains our vintner, Samir Dauod. “We wanted to find ways to seamlessly integrate these benefits into our breakfast offerings, so our guests can indulge in the delicious flavors of our wines while also nourishing their bodies.”
One such example is our Chardonnay-Poached Pear Parfait, where the crisp acidity and subtle oak notes of our signature chardonnay complement the sweetness of fresh pears and the creaminess of Greek yogurt. Or, for a heartier option, our Cabernet-Braised Short Rib Hash combines the bold, antioxidant-rich flavors of our cabernet sauvignon with tender beef, roasted potatoes, and a farm-fresh egg.
A Winemaker’s Journey
As a family-owned and operated estate, Wine Garden Inn takes great pride in our winemaking heritage. Our on-site vintner, Samir Dauod, is a third-generation winemaker who has honed his craft over decades, meticulously tending to our vineyards and crafting exceptional vintages that capture the essence of our terroir.
“Growing up, I learned the importance of sustainability and respect for the land,” Samir shares. “Those values are at the core of everything we do here at Wine Garden Inn, from the way we manage our vineyard to the way we approach our culinary program.”
Samir’s passion for winemaking is evident in the seamless integration of his estate-grown wines into our gourmet breakfast menu. Whether it’s the delicate pairing of our Riesling with a Lemon-Ricotta Pancake or the bold contrast of our Cabernet Franc with a Smoked Salmon Benedict, each dish is thoughtfully designed to highlight the complexities and nuances of our award-winning wines.
As you savor your morning meal at Wine Garden Inn, we invite you to explore the rich tapestry of flavors, aromas, and textures that our on-site garden and winemaking heritage have to offer. From the first sip of our estate-grown vintages to the final bite of our gourmet creations, we hope you’ll be captivated by the Seasonal Splendor that awaits you.